Food by
Tastemade

Chicken Pot Mini Pies

tastemade
COOKINGover a year ago
Tastemade
QUICK FACTS
2 Ingredients
Delicious
INGREDIENTS
Dough
Filling
INSTRUCTIONS
  1. Preheat oven to 400 degrees.

  2. Roll out the larger dough ball into a 10 by 15-inch rectangle. Using a pizza cutter, cut 20 strips, approximately 10 inches by 3/4 inch. These will be your vertical strips. Repeat this step for the horizontal strips with the other dough ball. Refrigerate dough strips. While chilling, fill four, 5-inch ramekins with chicken pot pie filling.

  3. Remove dough from the fridge, and line up the vertical strips close together on parchment paper. For the first row, fold the first column up, skip three, fold the next three up and repeat until all vertical columns are folded up.

  4. Place a horizontal strip under the folded vertical strips, then unfold the vertical strips over that row. Fold back the first two rows, and repeat the first pattern. For the third row, fold back the first three and repeat. For the fourth row, skip the first column, fold back three, skip three until all vertical columns are used. For the fifth, skip the first two, fold back three, skip three, etc. For the sixth, skip the first three, fold back three, etc. This will start to reveal the houndstooth pattern. For the seventh, eighth and ninth rows, do the opposite of the previous set. Skip three, then two, then one. Repeat these patterns until all dough is used. You will be left with a beautiful houndstooth pattern.

  5. Using a 5-inch pastry circle cutter, cut 4 circles out of the dough pattern. Refrigerate for 30 minutes to chill. Top each ramekin with a houndstooth circle. Brush each with egg wash, and top with salt and freshly ground pepper. Bake for 20 minutes until crust is golden and bubbling. Allow to cool for a few minutes, then serve immediately.

QUICK FACTS
12 Ingredients
Delicious
INGREDIENTS
1 tablespoon olive oil
1 small yellow onion, diced
1 celery stalk, diced
1 carrot, peeled and diced
1 tablespoon picked thyme
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 1/2 cups chicken stock
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups shredded chicken breast
1/2 cup peas
INSTRUCTIONS
  1. In a large cast-iron pan, heat oil on medium high heat. Saute onions until translucent. Add carrots, celery, thyme, salt and pepper. Cook until vegetables are soft and fragrant. Stir in chicken stock and butter. Add flour and cook until thickened. Turn heat down to low, and add chicken and peas. Set filling aside to cool.

QUICK FACTS
4 Ingredients
Delicious
INGREDIENTS
2 sticks unsalted butter, cubed and chilled in the freezer
2 1/2 cups all-purpose flour, chilled in the freezer
1 teaspoon salt
3/4 cup ice water
INSTRUCTIONS
  1. In a food processor fitted with the dough attachment, pulse flour and salt until combined. Add butter and pulse until pea-sized clumps are formed, approximately 6 times. Pulse in water until dough comes together. Divide into 2 balls, one slightly larger than the other, and refrigerate for at least an hour.